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Stuffed Pepper Soup

Stuffed Pepper Soup is a hearty and comforting dish that captures the flavors of traditional stuffed peppers in a warm, delightful soup. With ground beef, rice, and bell peppers simmered in a rich tomato broth, this soup is perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup green bell pepper, diced
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 14.5 oz can diced tomatoes with juices
  • 4 cups beef broth
  • ½ cup uncooked white rice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (optional, for topping)
  • Fresh parsley or basil (optional, for garnish)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
  • Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes, and drain any excess fat if necessary.
  • Add the diced green, red, and yellow bell peppers to the pot, cooking for another 5 minutes until they soften.
  • Pour in the diced tomatoes with their juices and the beef broth, stirring to combine.
  • Add the uncooked rice, Italian seasoning, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and cover.
  • Simmer for 20 minutes, or until the rice is cooked and the flavors meld together.
  • Taste and adjust seasoning as needed.
  • Serve hot, topped with shredded cheddar cheese and garnished with fresh parsley or basil if desired.

Notes

For a vegetarian option, you can substitute the ground beef with plant-based protein or lentils.
Feel free to add other vegetables such as corn or zucchini for additional flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat before serving.